When you look beyond the cliched dishes associated with Rajasthan’s cuisine you will discover several culinary gems.

There’s so much more to the cuisines of Rajasthan. While Dal Baati Churma and Ker Sangri are very popular, there are a host of dishes like Rabodi ki Sabz, Pithod Curry (made using chickpea flour), Chakki Ki Sabzi (made with wheat flour dumplings), Marwadi dal, Kabuli pulao, Banjara Gosht and Ghoongri (Dessert).

There are a host of unique ingredients that we use extensively such as Gunda, Kachri, Mathania chilli, Nagauri aloo, Chawla fali, Chandellia, Gondh (Edible Gum) and Camel Milk.

The cuisine is very hearty, robust, spicy and flavourful. There are cuisines of the differently erstwhile royal families that spotlight heirloom recipes. Hunting cuisine is also very unique to Rajasthan.

Some interesting desserts from Rajasthan are Ghoongri which is made using whole wheat and jaggery, Mawa Kachodi, Malpua, Balushahi, Gulab Halwa, and Ghewar.

Read the full story that first appeared in CEIA’s August 2023 issue here: